Description
Chef Eliana Godinez from YaYa Restaurant in Cabo San Lucas serves up a gorgeous vegetable platter with a smooth as silk lentil dip.
Ingredients
Scale
- 1 1/4 cups pink lentil miso
- 2 1/2 cups sour cream
- 1 tbsp olive oil (citrus flavored)
- salt and pepper (to taste)
Pink Lentil Miso
- 1.4 lbs pink lentils
- 5 cups rice koji
- 13 oz natural sea salt
- water as necessary (for the food processor to work properly)
Instructions
For the Pink Miso
- Day 1: Wash the pink lentils and let them soak in water for 18 hours.
- Day 2: Cook the lentils until they are soft and slightly overcooked.
- Mash the lentils in a food processor and combine with the salt and koji.
- Pack the lentil mixture in a jar by pressing down each ball of the mixture as firmly as possible to remove any air pockets. This will prevent unwanted mold growth.
- Day 3-30: Store the miso and wait for 1 month. Keep in a dark place with a temperature of around 75F.
For the Dip
- Place all the ingredients in a blender and mix well until all is emulsified, a few minutes.
- Drizzle a little additional olive oil, or herb-infused oil on top of the dip.
- Serve with the freshest vegetables of the season. Cucumber, broccoli, radishes, tomatoes, small carrots etc. are all great.
Notes
Note: If you don’t have time to make the pink lentil miso, pre-packaged miso from your local Japanese supermarket is a good substitute.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Appetizer, Dip, Side Dish
- Cuisine: Mediterranean, Mexican Inspired